Posts by B I A N C A

i prefer to cook with vanilla beans but every time i make creme brulee with them all of the seeds settle to the bottom while its cooking. is there anything i can do to prevent this? or should i switch to vanilla extract for creme brulee?

alright, im sorta new at this so im sorry if this is a retarted question but.. every time i make cookies the edges end up all flat and crispy. what are some things that could be causing this? i usually use one of those air bake pans...